Lecithin reduces the internal friction between sugar crystals and cocoa particles, which enables producers to control the rheological (flow) properties of the chocolate mass. This in turn saves on cocoa butter usage and therefore production cost.
Here lecithin has two key functions: it enables the oil and water phases to mix homogeneously, but also is able to sequester water droplets during frying, which means it has an excellent anti-spattering effect.
Lecithin acts as a release agent thus preventing the sticking or burning-on in many food applications. Lecithin can have this remarkable effect either as an ingredient included in a recipe, or indeed when blended to bespoke concentrations with oil and sprayed directly onto tins, belts, pans or irons.
One market which certainly continues to grow is the convenience market. Amongst other factors this is driven by the demand for ease of storage, ease of use and longevity of product. Lecithin is used in many powdered product applications, which need to be reconstituted in water or milk before final use. Lecithin is key to the success of instantisation by improving the “wetting” ability of powders and helping to disperse hydrophilic and lipophilic powder components.
Technical & Industrial Applications
The list of lecithin’s uses in technical applications is almost endless, due to its lubricant, barrier and dispersal properties. Lecithin products are found in applications as diverse as paints, inks and leather tanning, to the release of tyres and concrete from production moulds, and for emulsifiers in oil-drilling applications.
Other key areas
Lecithin is also widely found in the feed, pharmaceutical, health and cosmetics’ industries.
Thew Arnott, importers and manufacturers of specialist ingredients for the food, confectionery, pharmaceutical, and personal care industries has secured BRC Agents and Brokers certification through Cert ID Europe Introduced in 2014, the BRC Global Standard for Agents and Brokers provides certification for companies that purchase, import or distribute product throughout the food and packaging supply […]Continue reading
Now offering a natural vegan alternative to Shellac in our range of AraTAs® coatings for confectionery and pharmaceutical products. The barrier coating uses Zein – a type of protein found in maize which is then extracted by physical rather than chemical means – as its main ingredient. As a result, Zein is completely natural, odourless, tasteless […]Continue reading